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Oct 19, 2017

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Blood Orange, Avocado and Tomato Salad
by Tina Caputo
Magazine Issue: U.S. Vol. 4.6
Blood Orange, Avocado and Tomato Salad

4 blood oranges (or three large seedless navel oranges), peeled and segmented
1 12-ounce basket cherry tomatoes, halved
3 avocados, peeled and sliced
1 clove garlic, peeled
1 t red wine vinegar
3 T extra virgin olive oil
Manchego or pecorino cheese shavings
Salt and freshly ground pepper to taste

In a food processor, puree two orange segments, four cherry tomato halves, garlic, vinegar, oil, salt and pepper. Toss oranges, tomatoes and avocados in a shallow bowl with dressing. Top with cheese shavings.

Cross References:
Caputo's Corn Chowder
Tossed Spinach Lasagne and Goat Cheese Gratin
Bechamel Sauce

Original Source:
The $75 Virtual Vittles Party

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